Chicken Tenderloin & Asparagus Salad with Sweet Soy Dressing

Dressing:
3 tbsp oil
2 tbsp lime juice
3 tbsp kecap manis (sweet soy sauce)*
1 tbsp grated fresh ginger
1 clove garlic, crushed
1 tbsp chopped fresh coriander
Freshly ground black pepper

Salad:
1 tbsp oil
400g Tegel Lean & Lite Breast Tenderloins
12 spears asparagus, sliced
2 cups baby spinach leaves or mesclun salad mix
1 yellow pepper, sliced
1/2 cup roasted cashew nuts
1 large red chilli, finely chopped

To prepare the dressing, combine all ingredients. Set aside.

Heat the oil in a frying pan. Cook the tenderloins in batches over medium heat until they are golden brown and cooked through. Remove from the heat and set aside to cool. Alternatively, cook the tenderloins on a preheated barbecue.

Bring a medium saucepan of lightly salted water to the boil. Add the asparagus, bring to the boil and cook for 3 to 4 minutes or until tender. Drain and run under cold water to cool.

Place the baby spinach or mesclun in a salad bowl. Add the cooled, sliced chicken tenderloins, asparagus, yellow pepper and cashew nuts. Drizzle with the dressing, garnish with the chopped red chilli and serve immediately.

* kecap manis is available in the sauce section of the supermarket, beside the soy sauce.